The use of yeast inoculation in fermentation for port production; Effect on total potential ethyl carbamate

S. J. Watkins; T. A. Hogg; M. J. Lewis

doi:10.1007/BF00137818

The use of yeast inoculation in fermentation for port production; Effect on total potential ethyl carbamate

S. J. Watkins^*, T. A. Hogg, M. J. Lewis

^*Corresponding author for this work

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Abstract

A commercial wine yeast Saccharomyces cerevisiae UCD 522 (pre-cultured in the presence of certain mass-labelled amino acids) was inoculated into a port must which was then allowed to ferment under controlled conditions of temperature and agitation. The influence of potential ethyl carbamate (EC) precursor formed due to yeast pre-culture, upon total potential EC levels was studied at various stages of fermentation. Pre-culture accumulation did not give rise to detectable levels of EC precursor during port fermentation.

Original language	English
Pages (from-to)	95-98
Number of pages	4
Journal	Biotechnology Letters
Volume	18
Issue number	1
DOIs	https://doi.org/10.1007/BF00137818
Publication status	Published - 1996

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10.1007/BF00137818

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http://hdl.handle.net/10400.14/6107

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abstract = "A commercial wine yeast Saccharomyces cerevisiae UCD 522 (pre-cultured in the presence of certain mass-labelled amino acids) was inoculated into a port must which was then allowed to ferment under controlled conditions of temperature and agitation. The influence of potential ethyl carbamate (EC) precursor formed due to yeast pre-culture, upon total potential EC levels was studied at various stages of fermentation. Pre-culture accumulation did not give rise to detectable levels of EC precursor during port fermentation.",

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The use of yeast inoculation in fermentation for port production; Effect on total potential ethyl carbamate

Abstract

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